Green Canneloni Stuffed with Ricotta Cheese and Spinach (Michele Urvater) |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 8 |
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Ingredients:
fresh spinach pasta sheets (8 to 12 ounces) |
3 tablespoons unsalted butter |
3 tablespoons flour |
2 cups milk |
salt, pepper and pinch nutmeg |
8 ounces ricotta cheese |
1 cup freshly grated parmesan |
2 eggs and 2 egg yolks |
10 ounces spinach, stemmed, washed |
1/3 cup finely minced shallots |
2 tablespoons unsalted butter |
salt and pepper |
1/3 cup grated parmesan cheese |
4 tablespoons chilled cubed unsalted butter |
parmesan cheese |
Directions:
1. Cut pasta into 5-inch squares and parboil in water for a minute or a minute and a half. Transfer to a bowl of cold water. Spread in one layer over cloth towels. Make Bechamel Sauce: Melt butter, stir in flour and add milk slowly. Heat until mixture thickens. Set aside. Make Spinach: Parboil spinach leaves until just wilted. Drain. Cool and squeeze out moisture and chop. Saute 1/3 cup minced shallots in 2 tablespoons butter. Add parboiled spinach and saute gently until spinach has absorbed butter. Season with salt and pepper. Make Ricotta Filling: Blend ricotta cheese with parmesan. Add eggs and egg yolks and spinach filling. Season with salt, pepper and nutmeg. To assemble: Preheat oven to 400 degrees. Butter a large gratin dish or two smaller ones. (Canneloni are baked in a single layer, snuggly set-in but not overlapping). Spoon some filling down the center of a parboiled pasta square, spread to 1/2-inch of edges, roll up and transfer, seam side down to the gratin dish. Ladle Bechamel over top and sprinkle with 1/3 cup grated Parmesan. Dot with 4 tablespoons chilled cubed butter and bake on upper center rack of oven for 15 minutes or until bubbling. Let stand 15 minutes before serving. Can serve with extra grated Parmesan.
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